Hi, I’m Bre Patterson, the founder of Bites with Bre, a blog chronicling the stories of Denver’s chefs, dishes, and restaurants. I recently wrote a book called Denver Food Crawls: Touring the Neighborhood One Bite & Libation at a Time (releasing this month), which shares a fun, engaging way to navigate Denver’s flourishing dining scene. When I’m not eating out or traveling, you can find me at home in my kitchen. I have the best recipes passed down from mine and my fiancé’s families. Our current favorites are breakfast toasts and chia seed pudding. So, I thought I’d share them here. Enjoy!

DIRECTIONS: In a glass bowl whisk together the coconut cream, coconut milk, honey, vanilla, and salt. Add the toasted coconut and chia seeds into the liquid mixture. Store in the refrigerator for at least an hour for the chia seeds to soak in the mixture.

ASSEMBLY: Place the blueberries on the bottom of a glass dish, then scoop 2 spoonfuls (or desired amount) of the chia seed pudding on top of the blueberries. Place a layer of strawberries on top of the chia pudding and scoop 2 spoonfuls of the chia seed pudding on top. Garnish with raspberries and serve chilled.